Eggplant Rice Bowl

Name: Eggplant Rice Bowl
Yield: 310 g
Ingredients: Grilled Onion 17 g; Sorghum Rice 100 g; Low-sodium Chicken Breast 100 g; Grilled Eggplant 74 g; Sriracha Sauce 3 g; Aga-bae Syrup 12 g; Brewed Soy Sauce 501 4 g

Difficulty EASY 361 kcal

#Vegan #Low-Calorie

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Ingredients

Main ingredients

Grilled Onion 17 g
Sorghum Rice 100 g
Low-sodium Chicken Breast 100 g
Grilled Eggplant 74 g

Seasonings/Sauce

Sriracha Sauce 3 g
Aga-bae Syrup 12 g
Brewed Soy Sauce 501 4 g

Nutrition summary

Carbohydrates 49.26 g 55%

Protein 28.82 g 32%

Fat 5.21 g 13%

Serving size 310g

Cooking steps

1

Cut the eggplant and onion into bite-sized pieces.
2

Heat cooking oil in a pan and stir-fry the onion.
3

Add the eggplant and minced garlic, then stir-fry together.
4

Season with soy sauce, oyster sauce, and oligosaccharide syrup.
5

Place the stir-fried eggplant on top of the rice to finish.

Eggplant Rice Bowl

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